The dog days of summer require something cool, strong, and slightly sweet - this one is just the ticket. Quick and easy to whip up…but impressive as a pre-dinner cocktail or for just sippin’ on the back porch. Feel free to increase the amount of vodka depending on your day -
Something magical happens when goat cheese is paired with summer tomatoes and juicy ripe peaches. This super quick salad works well as a starter course, but also equally impresses as an appetizer when served with our firecrackers or buttery grilled toast. We especially love the bright green nuance of fresh basil and mint from the garden, even though added bits of zesty arugula or watercress would make this the summer salad to end all summer salads….
Nothing on the planet is more delicious than fresh tomatoes steeped in olive oil, basil, and fresh garlic. Our SUMMER TOMATO TOAST is simple, but promises to be the belle of this year’s Fourth of July pool, lake, or river party. The tomatoes gain sweet complexity the longer they sit…so prep about an hour before guest arrival to ensure maximum flavor…and guest adoration.
Our simple version of this classic summertime cocktail includes muddled cucumber and Arkansas strawberries that elevate it to a whole new level. Barely sweet, heady, with bright red berries, lemon, and fresh mint that screams “SUMMER HAS ARRIVED!”
Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.
The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!
Celebrate this GALENTINES Day with new recipes from the Metrobilly Journals - in fact, come see Case Dighero in action this weekend (February 8th) at Oli & Meg in downtown Bentonville - he’ll be making his famous KIWI COLLINS cocktail and his popular I’LL HAVE WHAT CHEESE HAVING risotto - Live, Love, and Eat with Edible Culture!
It’s been 50 years since Kansas City Chiefs fans have celebrated the Super Bowl - so it’s no wonder Chiefs loyalists will be imbibing with passion and style. Check out this celebratory MICHELADA Beer Cocktail using Kansas City’s BOULEVARD Brewery - the Hazy American Classic is an ideal wheat beer to compliment the salty, sour, citrus laden Mexican cocktail - GO CHIEFS!
Who doesn’t love a delicious, spicy Bloody Mary during the holidays, especially the morning after over indulging at the party the night before? Hair of the reindeer, so to speak. We’ve taken this classic cocktail to the next level while giving it a fun Mid Century twist by adding gelatin and a dill pickle as a serving vessel. A blast to make, but even more fun to sip and nibble as a delectable, whimsical amalgamation of appetizer and adult beverage. Thanks to the folks at THE IDLE CLASS magazine, these little pucker worthy gems were the hit of a recent Mid Century Modern cocktail party hosted by your truly at Holidaze Holiday bar in Fayetteville, Arkansas.
Shall we have our own Super Bowl of sorts? Yes, let’s devise our own new drinks inspired by classic cocktails from BOTH New England and Los Angeles – I love a cool, refreshing Cape Cod, but let’s ratchet things up a notch by adding heat, complexity by way of ph Alchemy’s Mexican Chili syrup - I promise, once you go HOT, you’ll never go back.
We’re also adding essential Ozark herb to the classic Brown Derby cocktail that will surprise, awe your even your most hard-core whiskey connoisseur at this year’s Super Bowl party.
